Stir-Fried Rice Cake Store Recipe
If you’ve ever visited a Chinese or Asian grocery store, you’re likely familiar with rice cakes. They are a staple ingredient in many dishes, including stir fry recipes.
These rice cakes are often packaged in vacuum packs and ready to cook. However, they can also be purchased as dried pieces that need to be soaked before cooking. You can find these at most Chinese or Asian grocery stores, or online at specialist shops.
They come in a variety of shapes and sizes. Some are thick and long, and others are thinner and shorter.
Depending on the type of rice cake, the dish might be called a ning bo jiu (chinese name) or tteokbokki jiu (Korean name). They are typically white in color and have a soft-bouncy texture once cooked.
To make tteokbokki jiu, you need to soak the rice cakes in water until they become soft and tender. This is why they’re called “pre-soaked.” If you are using frozen or refrigerated rice cakes, they may take a while to become soft, so try soaking them longer.
Tteokbokki jiu can be made vegan by substituting fish cakes for pork, or by using a veggie broth instead of anchovy broth. You can also add mushrooms and a few scallions to the rice cakes during cooking, if desired.
A simple stir fry recipe for tteokbokki jiu requires only a few ingredients. It’s easy to prepare and is a great meal for the whole family.
Prep your vegetables and marinate your meat before you start this meal. You will need a large stir fry skillet or wok, vegetable oil, garlic, mushrooms, spring onions, a package of dry sliced rice cakes, and vegetable broth to steam the rice cakes.
1. Heat a little bit of vegetable oil in a wok or frying pan on high heat. 2. Saute the pork, garlic, and mushrooms together until the pork is browned, and the vegetables are starting to wilt.
3. Next, add the cabbage and saute for a few more minutes.
4. After a few more minutes, add the rice cakes on top of the pork and vegetable mixture in the wok or frying pan.
5. Pour in the mushroom soaking liquid and cover the stir-fried mixture with a lid or foil.
6. Steam for 3-5 minutes, until the vegetables are wilted and the rice cakes are softened.
7. Remove the cover, add the soy sauce and sugar, stir to combine, and taste.
8. If needed, add a bit more water to the pan until the rice cakes are soaked and softened.
If you’re not a fan of soy sauce, use oyster or tamari instead. You can also mix it with a little sweetener, such as brown sugar or honey.
9. If you don’t have a stir fry skillet or wok, you can use a regular frying pan to make this meal.
The savory and sweet flavors of the pork and vegetable stir-fried in this meal are a perfect complement to the soft, chewy, and flavorful rice cake. This is a delicious meal that you will enjoy again and again!